This Margherita pizza recipe has six ingredients.
Dough- I used a premade one from Safeway, 16oz.
Tomato- I used romas.
Cheese- I used pre-sliced mozzarella, 3-4 slices per pizza.
Salt- I used kosher, two pinches or to taste
EVOO
Basil- I just eyeballed it (or leave off)
I place my pizza stone on one side of the grill and turn the burners on medium, the two burners on the other side of the grill I turn on high. Preheat grill to 550 degrees, (I cooked at 500)
I let the dough sit out for about an hour, then form into two 8" pizzas by stretching the dough, I didn't use a roller.
I then chopped the tomatoes to the size of small marshmallows, about 3/4 to 1 cup per pizza. Spread evenly.
Top with cheese
Drizzle with olive oil, about 2 tablespoons Salt to taste
Place the pizza on the stone, shut the lid, cook for about 4 minute and then check pizza brownness, the side closest to the heat will brown faster than the other side, so I rotate the pizza for even browning. Cook about 8-10 minutes (I didn't keep accurate time) Top with basil.
Dough- I used a premade one from Safeway, 16oz.
Tomato- I used romas.
Cheese- I used pre-sliced mozzarella, 3-4 slices per pizza.
Salt- I used kosher, two pinches or to taste
EVOO
Basil- I just eyeballed it (or leave off)
I place my pizza stone on one side of the grill and turn the burners on medium, the two burners on the other side of the grill I turn on high. Preheat grill to 550 degrees, (I cooked at 500)
I let the dough sit out for about an hour, then form into two 8" pizzas by stretching the dough, I didn't use a roller.
I then chopped the tomatoes to the size of small marshmallows, about 3/4 to 1 cup per pizza. Spread evenly.
Top with cheese
Drizzle with olive oil, about 2 tablespoons Salt to taste
Place the pizza on the stone, shut the lid, cook for about 4 minute and then check pizza brownness, the side closest to the heat will brown faster than the other side, so I rotate the pizza for even browning. Cook about 8-10 minutes (I didn't keep accurate time) Top with basil.